Remove baking rack from toaster oven and preheat to 400 degrees Fahrenheit.  Choose 4 russet potatoes roughly the same size and scrub well to clean then dry. 

I use a sharp knife to cut into the raw potato. You can also use a fork and poke the potato. You are trying to reach the middle of the potato (If you can't get to the middle, the top ⅓ will do). This is important to do because the moisture in the potato turns to steam and can make the potato explode.

Rub olive oil all over the skin of the raw potatoes (a marinade brush keeps your hands oil free). I also rub some salt onto the skin. Place prepared potatoes onto oven rack and put carefully into the oven. Note that you are NOT wrapping with aluminum foil - aka tin foil.

A medium-sized potato takes approximately 45 minutes to cook through. You can test if they are fully baked by piercing with a fork or the tip of a sharp knife (like a steak knife). You also want to see that the skins look slightly browned and dry with crispy skin. Remove from oven when they are ready. The toaster oven's rack is hot & so are the potatoes! 

If they are not soft, bake for a few more minutes (5 - 10 minutes and test again).

Cut into the baked potato (about ⅔ of the way through). Fluff the potato by pushing in and a little up on the sides. If your potato does not look fluffy enough, use a fork to fluff the insides. 

Add favorite toppings or offer a selection of topping